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One Pot Chicken Veggie Pasta

One Pot Chicken Veggie Pasta

There is no need to boil and drain the pasta first. It goes into the pan dry. Prep the chicken, peppers, and carrots before you start because this cooks quickly. I use a 9-inch skillet with tall sides for this easy recipe. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 2-3 servings

Ingredients:

1 Tablespoon olive oil

1/2 cup chopped onion

1 clove of garlic, crushed

1/2 pound chicken breast cut in 1-inch pieces

3 ounces penne pasta (about 1 1/4 cups) - uncooked

3/4 cup chicken stock (mine is lightly salted)

1 cup red & yellow peppers in 1/2-inch slices

1/2 cup carrots in 1/4-inch slices

1 cup whole milk

1 Tablespoon flour

1 cup broccoli florets

1/2 cup frozen peas

1/4 teaspoon salt + pepper to taste

1/4 cup parmesan cheese

Instructions:

Place frozen peas on a paper towel to thaw.

Sauté onions & garlic in oil in a large pan on medium-high for 1 minute.

Re your question to Jenny on 09/07/2018 about grated cheese. Jenny says in some of her videos it’s best to grate your cheese instead of buying the prepackaged or already grated cheese; she says they put fillers in the prepackaged cheeses. I thought it odd that she would tell you otherwise.

Hi Jen, I made this tonight, after you clarified the pasta. I had a box (8 oz.) of baby Bella mushrooms on hand so I sautéed them with the onions and garlic and I used barbecued left over chicken. I proceeded with the recipe just as written. I have to tell you Jenny, this was DELICIOUS! PLEASE, PLEASE keep them coming. I wish, just as others do, to see you make more videos. WE MISS YOU……..

I’m eating the leftovers as I write this. Pretty yummy! Also, this was easy to make.

I like how the vegetables are cooked perfectly, still fresh and delicious, full of flavor and not over cooked. I wouldn’t do it but I can see how some may want to throw in some red pepper flakes or Hungarian paprika to spice it up a bit.

Can’t wait to cook this after I get the veggies shopping done this week. One question (since nobody else asked, I feel silly) but do you have to pre-cook the Penne pasta first… If not, you are my BFF this week!!

Made this for dinner this evening and it is simply delicious ! I served it with Jenny’s quick rolls that I make with 100% whole wheat flours. The hot from the oven rolls were perfect for getting the last little bit of the sauce !

Sounds Delicious!!!! you could possibly switch out pasta for brown rice or quinoa. Could also add asparagus, zucchini . Also could replace pasta with some type of bean. Great recipe for a whole meal in one idea.

Thank you for putting out a new recipe. I wish that you would actually put the cup size for the penne pasta rather than using ounces. I hate dragging out the scale. My liquid measuring cups, here in Ontario, Canada only show ml not oz.

Why is it that everyone always says they will try it but I would like to hear from someone who has tried it n how they liked it!! I want to make it but I like to hear from other people.. Thank you, luv your recipes.

My kitchen is getting remodeled so right now I have no cabinets, sink or water faucet! But, the very first recipe I fix when every thing is finished is this. It looks fabulous. Thanks for so many wonderful recipes.